Lebanese Chicken & Tabbouleh-Inspired Quinoa Salad
Method
Season the chicken breast with cumin, salt and black pepper.
Heat a non-stick pan over medium heat and cook the chicken for 5–6 minutes on each side until cooked through. Let it rest for a few minutes before slicing.
Place the cooked quinoa, cucumber, tomatoes, parsley, mint and spring onion in a large bowl.
Whisk together the olive oil and lemon juice, then pour the dressing over the quinoa mixture.
Toss gently until everything is evenly coated.
Divide the salad between two serving bowls.
Arrange the sliced chicken on top and serve immediately.
For the freshest tabbouleh-inspired flavour, use plenty of parsley and mint rather than relying only on quinoa. Chop the herbs finely and add them just before serving to preserve their bright colour and aroma.
Nutrition Facts
Per serving
